Falafel need no introduction. They have quickly gained popularity across the world for their distinctive taste and versatility.
Falafel is considered a street food in Middle Eastern countries, often served in a wrap with tahini sauce and fresh vegetables. The idea for this crumbled falafel salad came to me when I was thinking about how street vendors squash the falafel into the bread when they assemble the wrap, breaking it up so that it’s easier to roll. So, why not make crumbled falafel as a “crouton” topping to salads?
It also completely skips the shaping and deep-frying steps, which turns this into an easy and quick lunch. I found that spreading the falafel mixture in a sheet pan and baking it in intervals, flipping it in sections in between, results in a similar texture to “squashed falafel.” You’ll get lots of crispy bits and some soft, fluffy bits, and be snacking right from the pan. Please note that when making this recipe, always use dried chickpeas, never canned, as the latter have too much moisture to form a firm dough.
Yield: 4 to 6 servings. Prep time: 15 minutes, plus overnight soaking. Cook time: 35 minutes.
Falafel ingredients
2½ cups (500 g) dried chickpeas
6 cups (1.4 L) cold water
2 small yellow onions, cut into quarters
2 cups (100 g) packed roughly chopped fresh parsley
1 cup (40 g) packed roughly chopped fresh cilantro
¾ cup (180 ml) plus 3 tablespoons olive oil, divided
3 teaspoons ground coriander
Dressing ingredients
¼ cup (60 ml) fresh lemon juice
1 green onion, roughly chopped
¼ cup (13 g) packed roughly chopped fresh parsley
Salad ingredients
1 to 2 hearts romaine lettuce, roughly chopped
6 small Persian cucumbers, finely chopped
¼ medium red onion, finely chopped
¼ cup (36 g) chopped pickled turnips (or dill pickles)
1 large tomato, chopped (optional)
Instructions
1. Place the dried chickpeas in a large bowl and cover them with the cold water. Stir in the baking soda and leave them to soak overnight; they will double in size. When ready to use, drain the chickpeas and pat them dry.
2. Preheat the oven to 450°F (230°C) and place a rack on the bottom.
3. Add the yellow onions and 10 garlic cloves to a large food processor and pulse for a few seconds until finely chopped. Add the soaked chickpeas, 2 cups (100 g) parsley, cilantro, baking powder, 3 tablespoons of the oil, 2 teaspoons salt, cumin, coriander, and pepper. Process for 5 to 7 minutes, until the ingredients are mashed together and the mixture has a doughlike consistency, pausing to scrape the bottom of the food processor and ensure all the ingredients are incorporated. If the mixture is still crumbly, continue to pulse in the food processor until it holds together.
4. Pour ½ cup (120 ml) of the oil into a rimmed half sheet pan (18 x 13 inches, or 46 x 33 cm) lined with parchment paper and spread it evenly. Place the falafel mixture into the pan and flatten it using your hands, covering the surface of the sheet pan in an even layer. Do not pack it down too much.
5. Bake on the bottom rack for 20 minutes, or until the edges start to turn slightly golden. Remove the pan from the oven and, using a spatula, break up and flip pieces of the falafel over, working your way across the entire sheet pan. The aim is to flip it over in sections; it is fine if some of the falafel pieces break up or crumble, since the result will be a combination of larger crispy chunks and smaller crumbles. Drizzle the falafel with the remaining ¼ cup (60 ml) oil and bake for another 15 minutes, or until golden brown. Remove from the oven and test a few pieces; there should be a mixture of dark, crunchy pieces and softer pieces. If you want more crunch and colour, return it to the oven for a few more minutes on the broil setting.
6. While the falafel bakes, make the dressing: Add the tahini, lemon juice, garlic clove, green onion, basil, ¼ cup (13 g) parsley, ½ teaspoon salt, and ¼ cup (60 ml) of water to a blender and process until a smooth and runny dressing forms. You may need to add a bit more water to loosen the dressing.
7. To make the salad: In a large salad bowl, combine the lettuce, cucumbers, red onion, pickled turnips, and tomato (if using). Add most of the dressing and toss to combine well. Top with the falafel croutons, drizzle with the remaining salad dressing, and then serve.
Notes: Store any falafel leftovers in an airtight container, then drizzle with olive oil and heat in an oven or air fryer to crisp up again before using. The uncooked falafel dough can also be refrigerated in an airtight container for 2 to 3 days until ready to cook.
Reprinted with permission from Souk to Table by Amina Al-Saigh. Published by Rock Point, an imprint of The Quarto Group, copyright 2024.
